Simon Rimmer served up tasty Louisiana crab cakes with chilli sauce on Sunday Brunch.
The ingredients are: 350g of fresh white crab meat, 100g of brown crab meat, 1 teaspoon of Old Bay seasoning, 1 teaspoon of dried parsley, Zest of 1 lemon, 1 onion, finely chopped, 1 green pepper, finely chopped, 2 sticks of celery, finely chopped, 2 cloves of garlic, grated, 2 eggs, 150g of cream crackers, blended to a crumb, 1 teaspoon of cayenne pepper and 2 eggs.
For the sauce : 200g of mayonnaise, 1 tablespoon of ketchup, 1 tablespoon of hot chilli sauce (Louisiana style), 1 tablespoon of Dijon, 1 teaspoon of smoked paprika, Zest and juice of 1 lemon, 1 teaspoon of cayenne pepper and 1 caramelised onion.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes